Artichokes Roman-style

Artichokes Roman-style

By
From
Encyclopedia of Food and Cookery
Serves
6

Carciofifritti vecchia Roma, the fried artichokes found on menus in Rome, are a treat. Young, tender artichokes, about 60 g in weight, are used.

Ingredients

Quantity Ingredient
6 baby globe artichokes
plain flour, for dredging
1 large egg, lightly beaten
160g fresh breadcrumbs
250ml olive oil
500ml vegetable oil
salt

Method

  1. Trim artichoke stems even with their bases and remove any hard exterior leaves. Blanch artichokes in boiling water for 7 minutes or until just tender. Drain in a colander and refresh under cold running water.
  2. Spread leaves of artichokes gently outwards. Flatten them with the side of a large knife, being careful not to crack them, and pat dry.
  3. Dredge artichokes lightly in flour, then coat with egg, letting excess drip off. Finally coat with breadcrumbs, and shake off excess.
  4. Heat oils in a deep heavy saucepan over moderate heat and fry artichokes, a few at a time, for 3–5 minutes or until leaves are golden. Drain on paper towels. Sprinkle with salt and arrange on a heated platter.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again